Pumpkin Spinach Frittata Recipes

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PUMPKIN & SPINACH FRITTATA



Pumpkin & Spinach Frittata image

This is healthy lunch or dinner recipe from Australia's CSIRO Total Well-Being Diet. Serve with a nice, crisp salad. You'll need a baking tray, a frying pan & a baking dish.

Provided by Rhiannon and Matt

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

400 g pumpkin, peeled and cut into 3cm cubes
1 tablespoon olive oil
1 teaspoon soy sauce
2 leeks, washed and finely sliced
2 garlic cloves, crushed
300 g baby spinach leaves, chopped roughly
fresh ground black pepper
8 eggs
400 g natural yoghurt
50 g matured cheese, grated

Steps:

  • Preheat oven to 170°C (350°F) and grease a small baking dish with a little bit of oil.
  • Place pumpkin in a bowl, add 1 teaspoon of olive oil, soy sauce & toss to coat.
  • Tip onto a baking tray & roast for 25 minutes.
  • Heat remaining oil in a frying pan over medium heat.
  • Add leek & cook, stirring, for 5 minutes, or until soft.
  • Add garlic and spinach leaves and cook until spinach has wilted, then season with pepper, to taste.
  • Whisk eggs, yoghurt and cheese together lightly in a large bowl.
  • Add pumpkin and spinach mixture & gently stir to combine.
  • Pour mixture into prepared baking dish & bake for 20 minutes, or until set.

SPINACH FRITTATA



Spinach Frittata image

This egg dish made in a skillet is filled with spinach, ham, bell pepper, onion, and cheese for a delicious and quick brunch option.

Provided by Stephanie Lynn

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 35m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
½ cup red bell pepper, cut into thin matchsticks
½ cup chopped onion
3 eggs
½ cup milk
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup chopped cooked ham
½ cup shredded mozzarella cheese
½ cup crumbled feta cheese
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Heat olive oil in a skillet over medium heat. Cook and stir red pepper and onion in hot oil until tender, about 5 minutes.
  • Beat eggs and milk together in a bowl until smooth; add spinach, ham, mozzarella cheese, feta cheese, salt, and black pepper. Gently stir to mix evenly; pour into the skillet.
  • Place a cover on the skillet and cook until the egg mixture is completely set in the center, 7 to 10 minutes. Cut into wedges to serve.

Nutrition Facts : Calories 325.2 calories, Carbohydrate 8.9 g, Cholesterol 169.8 mg, Fat 23.6 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 8.8 g, Sodium 1133.7 mg, Sugar 4.7 g

PUMPKIN & SPINACH FRITTATA



Pumpkin & Spinach Frittata image

Make and share this Pumpkin & Spinach Frittata recipe from Food.com.

Provided by Latchy

Categories     Weeknight

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

600 g peeled butternut pumpkin, cut into about 1 . 5 cm cubes
1/4 cup olive oil
1 teaspoon tamari
1 leek, white part only finely sliced
2 garlic cloves, crushed
250 g baby spinach leaves
10 eggs
1/4 cup light cream
1/2 cup grated parmesan cheese

Steps:

  • Preheat the oven to 170d Celsius.
  • Grease a 20 x 30cm baking pan.
  • Place the pumpkin with 1 tablespoon of oil and the tamari in a bowl and mix well.
  • Place the pumpkin on a large baking tray and roast for 25 minutes until just golden.
  • Heat the remaining olive oil in a large pan and add the leek and cook for 2-3 minutes until softened.
  • Add the garlic and cook for a further minute, then add the spinach leaves and cook until they are just wilted then remove from the heat.
  • Roughly chop the mixture and set aside.
  • Place the eggs, cream and parmesan in a large bowl and season well with salt and pepper and stir through the reserved pumpkin and spinach.
  • Pour into the prepared pan and bake for about 35 minutes or until set and golden.

Nutrition Facts : Calories 332.6, Fat 21.9, SaturatedFat 6.5, Cholesterol 366.4, Sodium 1219.3, Carbohydrate 17.9, Fiber 3.3, Sugar 4, Protein 18.2

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